Homemade No-Churn Cookie Dough Ice Cream: Your Ultimate Summer Treat
Prepare for the most delightful dessert of the season: a lusciously creamy no-churn vanilla ice cream, generously studded with irresistible cookie dough chunks and delicate mini chocolate chips in every spoonful! This homemade cookie dough ice cream is crafted entirely from scratch, promising an unparalleled flavor experience that tastes even better than your favorite store-bought versions. It’s the quintessential summer indulgence, perfect for cooling down on a warm day or celebrating any occasion.
Since mastering my no-churn ice cream base, I’ve thoroughly enjoyed experimenting with a myriad of flavors and exciting mix-ins. The inherently creamy, rich vanilla ice cream serves as the perfect versatile canvas for virtually any flavor combination you can dream up! This particular recipe harnesses the simplicity of no-churn ice cream, eliminating the need for an expensive and bulky ice cream maker, making homemade frozen treats accessible to everyone.
My latest and arguably most popular creation is this decadent chocolate chip cookie dough ice cream. Generous, chewable chunks of edible cookie dough are carefully folded into the velvety ice cream, resulting in a finished batch that truly rivals, if not surpasses, the classic flavors you adore from your local grocery store. The beauty of making it at home is the ability to control the quality of ingredients and the abundance of those coveted cookie dough pieces!
For this recipe, I opted for the timeless appeal of classic chocolate chip cookie dough, enhancing it with an extra ¼ cup of mini chocolate chips directly into the ice cream base. These tiny chocolate chips aren’t just for show; they contribute a subtle, delightful crunch and a concentrated burst of rich chocolate flavor that harmonizes flawlessly with the smooth, creamy ice cream and the satisfying chewiness of the frozen cookie dough pieces. Every bite is an explosion of textures and flavors.
I wholeheartedly recommend preparing a batch (or two!) of this incredible treat and keeping it readily available in your freezer. It’s the ideal dessert to savor throughout the entire summer season, offering a refreshing and satisfying escape whenever a craving strikes.
Essential Ingredients for Perfect Cookie Dough Ice Cream
Crafting this incredible cookie dough ice cream requires a few key ingredients, each playing a vital role in achieving that perfect creamy texture and delightful flavor. Here’s a closer look at what you’ll need and why:
- All-Purpose Flour: This is the foundation for your edible cookie dough. It is absolutely crucial that the flour is heat-treated (either microwaved or baked) to eliminate any potential harmful bacteria often found in raw flour. This extra step takes very little time but is non-negotiable for food safety, ensuring your cookie dough is perfectly safe to eat without baking.
- Light Brown Sugar: Beyond just sweetness, light brown sugar is essential for imparting that characteristic chewy texture and a deep, molasses-rich flavor to the cookie dough. Its moisture content also contributes to a softer, more pliable dough, which is ideal for freezing without becoming rock-hard.
- Chocolate Chips: While I personally favor mini chocolate chips for their even distribution and subtle crunch in this recipe, regular-sized chocolate chips can certainly be used. For an extra touch of gourmet sophistication, consider finely chopping a high-quality bar of chocolate and incorporating that instead of traditional chips. The quality of your chocolate can significantly elevate the overall taste.
- Sweetened Condensed Milk: This is a cornerstone ingredient for any no-churn ice cream, providing the necessary sweetness and a remarkably creamy texture without any ice crystals. It’s critical not to confuse this with evaporated milk, as sweetened condensed milk is thick, sweet, and syrupy, ensuring the ice cream achieves the correct consistency and sets up beautifully.
- Heavy Whipping Cream: This ingredient is what gives no-churn ice cream its light, airy, and rich texture. Always check to ensure it contains at least 36% milk fat for optimal whipping results. The heavy cream is whipped to stiff peaks, incorporating air and volume, then gently folded into the sweetened condensed milk base. This clever technique is precisely how we achieve a wonderfully smooth ice cream without the need for an electric ice cream machine.
Step-by-Step Guide: How To Make Cookie Dough Ice Cream
Making your own cookie dough ice cream at home is a surprisingly simple and rewarding process. Follow these steps carefully to create a treat that will impress everyone!
- Prepare the Edible Flour: Your first and most crucial step is to heat treat the all-purpose flour. Place the desired amount of flour in a microwave-safe bowl and microwave it for 30-second intervals, stirring in between. Using an instant-read thermometer, check that the flour reaches an internal temperature of at least 160ºF (71ºC) to effectively kill any potential lingering bacteria. Alternatively, you can bake the flour on a baking sheet at 350°F (175°C) for 5-7 minutes, stirring halfway through, until it reaches the safe temperature. Allow it to cool slightly before proceeding.
- Mix the Cookie Dough Base: In a large mixing bowl, or the bowl of a stand mixer fitted with a paddle attachment, cream together the softened unsalted butter and packed light brown sugar until the mixture is light, fluffy, and well combined. This usually takes a couple of minutes. Next, beat in the vanilla extract and a pinch of salt. Finally, gradually add the cooled, heat-treated flour, mixing until just incorporated. The mixture will appear crumbly at first.
- Incorporate Wet Ingredients and Chocolate Chips: Pour in the tablespoon of heavy cream (taken from your carton for the ice cream base) and mix until the dough comes together and is cohesive. Then, gently fold in the mini chocolate chips until they are evenly distributed throughout the dough. Avoid overmixing to keep the dough tender.
- Chill the Cookie Dough: Scoop the prepared edible cookie dough onto a baking tray lined with parchment paper or wax paper. Press it down evenly into a thin layer, approximately ½ inch thick. This step is crucial for making the dough firm enough to cut easily. Place the entire tray with the cookie dough into the freezer to chill while you proceed with making the ice cream base. This chilling time will help the dough hold its shape when cut.
- Prepare the Ice Cream Base: In a separate large mixing bowl, combine the sweetened condensed milk, vanilla extract (or vanilla bean paste), and a pinch of salt. Whisk these ingredients together until they are thoroughly combined and smooth. Set this mixture aside.
- Whip the Heavy Cream: In a third, very clean bowl (preferably chilled, along with the whisk attachment for your stand mixer or handheld mixer), whip the heavy whipping cream on medium-high speed until stiff peaks form. Be careful not to over-whip, as this can turn it grainy. The cream should hold its shape firmly.
- Cut the Cookie Dough: Retrieve the chilled cookie dough from the freezer. It should be firm enough to handle and cut easily. Carefully peel the sheet of dough from the parchment paper and transfer it to a large cutting board. Using a sharp knife, cut the dough into small, bite-sized pieces, roughly ½ inch squares or smaller. These pieces will be the delightful treasure embedded in your ice cream.
- Combine and Fold: Gently fold about half of the whipped cream into the sweetened condensed milk mixture using a rubber spatula. Use a light, lifting motion to maintain as much air as possible. Once partially combined, fold in the remaining whipped cream until just blended and no streaks remain. Then, add the majority of your chopped cookie dough pieces and the extra mini chocolate chips to the ice cream base. You may wish to set aside a small handful of cookie dough pieces to sprinkle on top for visual appeal and an extra textural surprise; this step is entirely optional but highly recommended!
- Final Assembly and Freezing: Carefully scoop the assembled cookie dough ice cream into a 9×5 inch loaf pan or any other freezer-safe storage container. Smooth the top into an even layer with your spatula. If you reserved any cookie dough, now is the time to scatter those extra chunks over the top. You can also add more mini chocolate chips for a finishing touch. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream, ensuring it touches the entire surface. Freeze the ice cream for at least 8 hours, or ideally overnight, to allow it to firm up completely before scooping and serving.
Storage Instructions for Freshness
To enjoy your homemade cookie dough ice cream for as long as possible, proper storage is key. This delicious no-churn ice cream will maintain its best quality for up to three months when stored correctly in the freezer. The most common issue with homemade ice cream is the formation of ice crystals, which can detract from its creamy texture. To effectively prevent this, ensure you cover the loaf pan or storage container incredibly tightly. My preferred method is to press a piece of plastic wrap directly onto the surface of the ice cream itself, creating an airtight seal that minimizes exposure to air and humidity, thereby keeping it wonderfully smooth and free of frost.
Frequently Asked Questions About Cookie Dough Ice Cream
Here are answers to some common questions that arise when making this delightful no-churn cookie dough ice cream:
Absolutely, yes, this step is non-negotiable for food safety. You must either microwave or bake the all-purpose flour until it reaches an internal temperature of at least 160ºF (71ºC). The most accurate way to confirm it has reached this critical temperature is by using an instant-read thermometer. Raw flour can harbor harmful bacteria, like E. coli, which can cause illness. Taking these few extra minutes to heat treat the flour ensures your edible cookie dough is perfectly safe to consume.
I don’t see why not! Many readers have successfully adapted similar recipes using gluten-free alternatives. I highly recommend opting for a gluten-free all-purpose flour blend that is specifically formulated to substitute 1:1 for regular all-purpose flour. These blends typically contain a mix of flours and starches that mimic the texture and binding properties of wheat flour. Regardless of the type of flour, you will still need to meticulously follow the instructions for heat-treating the gluten-free flour to ensure safety.
Definitely! One of the joys of making homemade cookie dough ice cream is the freedom to customize. While classic chocolate chips are fantastic, feel free to get creative with your mix-ins. M&M’s, chopped nuts (like walnuts or pecans), dried fruit (such as cranberries or raisins), or even sprinkles would all work wonderfully to add your unique twist to the cookie dough base. Just be sure to keep the total volume of mix-ins similar to the original recipe to maintain the dough’s consistency.
You need to exercise caution here. Standard refrigerated cookie dough, often found in the dairy aisle, typically contains raw egg and raw flour, both of which can pose health risks if consumed uncooked. For safety, I only recommend using store-bought cookie dough that is explicitly labeled as “edible” or “safe to eat raw” (such as certain brands like Toll House edible cookie dough). These specially formulated products are made without raw eggs and with heat-treated flour, making them safe for direct consumption in your ice cream.
Expert Tips for the Best No-Churn Cookie Dough Ice Cream
Achieving a perfectly creamy and delicious homemade cookie dough ice cream is easy with these baking and freezing tips:
- Accurate Flour Measurement is Key: When measuring your all-purpose flour for the cookie dough, always spoon it into your measuring cup and then level it off with the flat back of a knife. Scooping directly with the measuring cup can compact the flour, leading to an excess amount. Too much flour can result in a crumbly, dry cookie dough that doesn’t blend as well into the ice cream.
- Sift Your Flour After Heat Treating: If you choose to microwave your flour, it may become a little clumpy. To ensure a smooth cookie dough texture without any pockets of dry flour, it’s best practice to sift your heat-treated flour into the wet ingredients. This removes any lumps and ensures even distribution.
- Optimal Cookie Dough Firmness: Placing the cookie dough in the freezer is primarily to help it firm up. This makes it significantly easier to cut into neat, distinct chunks. Don’t worry if the dough isn’t completely frozen solid by the time you go to cut it into pieces; a firm but still pliable consistency is ideal for cutting.
- Avoid Overmixing Whipped Cream: When whipping the heavy cream, keep a close eye on it. Mix until stiff peaks form, meaning the cream holds its shape when the whisk is lifted. Overmixing can cause the cream to separate and become grainy, potentially leading to a less airy and improperly set ice cream.
- Effortless Scooping: If you find your ice cream is exceptionally hard to scoop straight from the freezer, allow it to sit on the counter for about 5 minutes to slightly soften. Another helpful trick is to run your ice cream scoop under warm water, wipe it clean, and then try scooping. The warmed scoop glides through the frozen dessert with much greater ease.
Cookie Dough Ice Cream
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Ingredients
Cookie Dough
- ½ cup all-purpose flour spooned and leveled (65 grams)
- ¼ cup unsalted butter softened (57 grams; ½ stick)
- ⅓ cup packed light brown sugar (70 grams)
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon heavy cream (15 ml; use from the carton for your ice cream)
- ¼ cup mini semi-sweet chocolate chips (45 grams)
Vanilla Ice Cream
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract or vanilla bean paste
- ⅛ teaspoon salt
- 2 cups heavy whipping cream (1 pint; 480 ml)
- ¼ cup mini semi-sweet chocolate chips (45 grams)
Instructions
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To make the cookie dough: Begin by heat-treating your flour for safety. Place the all-purpose flour in a microwave-safe bowl and microwave it for 30 seconds. Carefully test the internal temperature of the flour with an instant-read thermometer; it must register at least 160°F (71°C). If it hasn’t reached this temperature, microwave in additional 10-second increments until it does. As an alternative, you can spread the flour on a baking sheet and bake it at 350°F (175°C) for 5 to 7 minutes, stirring occasionally, until it reaches the correct temperature. Once treated, set the flour aside to cool slightly before use.
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat the softened unsalted butter and packed light brown sugar together on medium speed until the mixture is light, fluffy, and well combined, typically 2-3 minutes. Then, incorporate the pure vanilla extract and salt, mixing until fully integrated.
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Sift the cooled, heat-treated flour into the mixing bowl with the butter mixture. Continue mixing on low speed until the flour is just combined. At this point, the mixture will appear a little crumbly, which is completely normal.
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Add the heavy cream (taken from the carton you’ll use for the ice cream) and mix until it is fully combined and the dough comes together. Finally, gently fold in the mini chocolate chips by hand with a spatula, ensuring they are evenly distributed.
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Line a small baking sheet (or a shallow dish) with parchment paper or wax paper. Scoop the prepared cookie dough onto the lined baking sheet and press it down firmly into one uniform, even layer. You can adjust the thickness as you prefer, but I typically aim for a layer pressed into a 7 to 8-inch square for ideal chunk size.
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Place the baking sheet with the cookie dough directly into the freezer. Allow it to chill and firm up while you prepare the vanilla ice cream base. This step helps ensure the cookie dough is easy to cut into pieces later.
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To make the vanilla ice cream: In a large mixing bowl, combine the entire can of sweetened condensed milk, 1 teaspoon of pure vanilla extract (or vanilla bean paste for a richer flavor), and the ⅛ teaspoon of salt. Whisk these ingredients together vigorously until they are thoroughly combined and completely smooth. Set this mixture aside for a moment.
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In a separate, very clean bowl of a stand mixer fitted with the whisk attachment (or using a large mixing bowl with a handheld mixer), pour in the cold heavy whipping cream. Begin mixing on a low speed to prevent splashing. Once the cream starts to increase in volume and thicken, gradually increase the speed to medium-high. Continue mixing until firm, stiff peaks form – the cream should hold its shape when the whisk is lifted. Be careful not to over-whip.
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Gently fold half of the whipped cream into the sweetened condensed milk mixture using a rubber spatula. Use a light, cutting, and folding motion to preserve the airiness. Once partially incorporated, gently fold in the remaining whipped cream until the mixture is just combined and smooth, taking care not to deflate the whipped cream.
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To assemble the ice cream: Take the chilled cookie dough out of the freezer. Carefully peel the firm sheet of cookie dough off the parchment paper or wax paper and place it onto a large cutting board. Using a sharp knife, cut the frozen cookie dough into small, bite-sized pieces. I find that ½ inch square pieces are ideal, offering a perfect texture in every spoonful.
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Set aside approximately 10 to 12 pieces of your chopped cookie dough; these will be used to top the ice cream for an appealing finish. Add the remaining chopped cookie dough and the additional ¼ cup of mini semi-sweet chocolate chips into the prepared vanilla ice cream base. Gently fold them in with a spatula until they are just combined and evenly distributed throughout the mixture. Avoid overmixing.
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Scoop the entire batch of cookie dough ice cream into a standard 9×5 inch loaf pan (or any suitable freezer-safe storage container). Smooth the top surface evenly with your spatula. Now, sprinkle the reserved cookie dough pieces over the top – you can even roll them into small balls if you prefer a different presentation. Finish by scattering some extra mini chocolate chips for an added touch of chocolatey goodness.
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To prevent ice crystal formation and freezer burn, place a piece of plastic wrap directly onto the surface of the ice cream, pressing it down so that it touches the entire surface. Then, transfer the loaf pan to the freezer to freeze overnight, or for a minimum of 8 hours, ensuring it becomes perfectly firm and scoopable.
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Once the ice cream is completely frozen and has reached the ideal consistency, it’s ready! Scoop generously and enjoy your incredibly decadent homemade no-churn cookie dough ice cream!